If you’re looking for a wholesome and naturally sweet treat that’s incredibly easy to make, these Sweet Potato Muffins are the perfect choice. They come together with just a handful of ingredients, yet they deliver great flavor, satisfying texture, and plenty of nutrition.

These muffins are made with sweet potato puree, oats, warming spices, and coconut sugar. Because of the oat base, they’re rich in fiber and provide slow-digesting carbohydrates — ideal for breakfast or an energizing snack. Moreover, the sweet potato adds moisture, natural sweetness, and essential vitamins.

Cooking often feels like therapy: sometimes things go perfectly, other times not so much. But this recipe is one of those reliable options that always works, even on days when you’re not feeling like spending much time in the kitchen.

With simple steps, clean ingredients, and delicious flavor, these Sweet Potato Muffins make a wonderful option for meal prep, office snacks, or a healthy treat after a workout.

⭐ Why You’ll Love This Recipe

• Naturally sweetened — no refined sugar needed
• High in fiber thanks to oats and sweet potato
• Simple ingredients you likely already have at home
• Easy to customize with fruit, nuts, or chocolate
• Perfect for breakfast, lunch boxes, or afternoon snacks
• Soft, moist, and full of warm spice flavor

Muller

Sweet Potato Muffins

Wholesome, soft, and naturally sweetened Sweet Potato Muffins made with oats, egg whites, warm spices, and blueberries. A nutritious and delicious recipe perfect for breakfast or snacks.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 135

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium baked sweet potato (puree)
• 2 cups rolled oats
• 6 egg whites
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons sesame seeds
• ½ cup blueberries (fresh or frozen)

Equipment

• Mixing bowl
• Muffin tin
• Muffin liners
• Spoon or spatula
• Oven

Method

 

1. Preheat oven to 350 °F (≈ 180 °C).
2. Mix the sweet potato puree, egg whites, coconut sugar, vanilla, cinnamon, and nutmeg.
3. Add the rolled oats and combine using a spoon.
4. Fold in the blueberries.
5. Fill muffin cups about ¾ full.
6. Bake for 18–20 minutes or until set.
7. Allow muffins to cool before removing from the pan.

Notes

• Swap blueberries for dark chocolate chips, raisins, or nuts.
• For low-sugar diets, replace coconut sugar with stevia.
• To serve with sauce: simmer fresh fruit for 3–5 minutes with a little water.

Ingredients

• 1 medium baked sweet potato, mashed into puree
• 2 cups rolled oats
• 6 egg whites
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons sesame seeds
• ½ cup blueberries (fresh or frozen)

Instructions

1. Preheat the oven to 350 °F (≈ 180 °C).
2. In a bowl, mix together the sweet potato puree, egg whites, coconut sugar, vanilla, cinnamon, and nutmeg.
3. Add the rolled oats and mix again using only a spoon — do not use a mixer.
4. Fold in the blueberries.
5. Fill muffin liners about ¾ full.
6. Bake for 18–20 minutes, or until the tops are set.
7. Let muffins cool completely before removing from the pan.

Variations & Tips

• Instead of blueberries, add chocolate chips, raisins, chopped walnuts, or shredded coconut.
• To reduce sugar: replace coconut sugar with stevia.
• If using no sugar at all, serve with a quick fruit sauce (jam with no added sugar or fresh fruit simmered for 3–5 minutes).
• These muffins store well in the fridge for 3–4 days.

Nutrition (Estimated per muffin)

• Calories: ~135
• Carbs: 23 g
• Protein: 5 g
• Fat: 2.5 g
• Fiber: 3 g
• Sugar: 8 g